Milkweeds are super abundant in my region! I eat the spring shoots of milkweed and use pleurisy root medicinally. In my next book, I'll have a recipe for milkweed shoot and harbinger of spring tuber casserole.... okay, I can't resist sharing... here it is:
Harbinger of Spring Casserole with mixed spring shoots.
Ingredients
Harbinger of spring tubers – 1/2-1 cup, or so
Asparagus and/or asparagus-like shoots of early spring vegetable (any you find int his book will work just fine) or fiddle head ferns, etc.
Early spring greens – either spinach or wild greens, chopped
Optional veggies for flavor – fresh, sweet peas, chopped carrots
Onion or other alliums, chopped fine
Celery
Mushrooms
Chopped nuts like pecan, hickory or almond (optional)
Chicken stock or broth
Flour and butter enough to make roux
Milk
Mayonnaise
Cheese
Bread crumbs
Herbs
½ glass white wine
Dash of Worcestershire sauce, hot sauce, etc. (optional)
Instructions
This is much like other casseroles I have mentioned, but we are really going to try to stretch the Harbinger of spring tubers out along with maybe a handful of milkweed shoots or some Solomon's seal. This is a basic recipe for any time you only have say, one side-dish sized amount of a wild vegetable but you either need to make more food from it for necessity or want to share it with multiple people. All of these ingredients are interchangeable, and if you don’t have something (other than the roux) substitute something else – you can use most anything from the garden, canned or frozen vegetables, etc.
Start by cooking the tubers, alliums, mushrooms and tougher veggies in some fat and salt. Once tender, toss in any leaf vegetables and allow them to wilt. When soft, either push them to the side or reserve them.
Add fat and flour and cook over medium heat, stirring until the flour is cooked
Stir in Broth, wine and milk
Add herbs, salt and pepper, Worcestershire, a grate of nutmeg, crushed red pepper, Creole Seasoning, etc…. Whatever you like
Taste and adjust seasonings
Add the nuts
Remove from heat
Stir in the mayo… maybe ½ cup
Pour into a casserole dish
cover the top with grated cheese and bread crumbs
Bake until brown and bubbly
I usually add leftover chicken to a casserole such as this. You could certainly include anything you like, from meat to fish, to boiled eggs. The herbs, seasonings and ingredients you use are entirely up to your taste. Casseroles are simple, humble, French home cooking and can be made with literally anything added to a cream soup base (roux and milk) and baked. This is an excellent way to use stale bread and cheese, various veggies, scraps of meat, leftover broth or stock, etc. Only a century ago, oysters and lobster were the food of the poor, and many such casseroles including foraged vegetables, stale bread, abundant milk and shellfish, etc. were staples of the diet both in America and Europe. Basically, I figure if it would taste good in a soup or an omelet, it will be even better in a casserole!
Awww the Common milkweed! Love it!
Good!! Thanks!
Milkweeds are super abundant in my region! I eat the spring shoots of milkweed and use pleurisy root medicinally. In my next book, I'll have a recipe for milkweed shoot and harbinger of spring tuber casserole.... okay, I can't resist sharing... here it is:
Harbinger of Spring Casserole with mixed spring shoots.
Ingredients
Harbinger of spring tubers – 1/2-1 cup, or so
Asparagus and/or asparagus-like shoots of early spring vegetable (any you find int his book will work just fine) or fiddle head ferns, etc.
Early spring greens – either spinach or wild greens, chopped
Optional veggies for flavor – fresh, sweet peas, chopped carrots
Onion or other alliums, chopped fine
Celery
Mushrooms
Chopped nuts like pecan, hickory or almond (optional)
Chicken stock or broth
Flour and butter enough to make roux
Milk
Mayonnaise
Cheese
Bread crumbs
Herbs
½ glass white wine
Dash of Worcestershire sauce, hot sauce, etc. (optional)
Instructions
This is much like other casseroles I have mentioned, but we are really going to try to stretch the Harbinger of spring tubers out along with maybe a handful of milkweed shoots or some Solomon's seal. This is a basic recipe for any time you only have say, one side-dish sized amount of a wild vegetable but you either need to make more food from it for necessity or want to share it with multiple people. All of these ingredients are interchangeable, and if you don’t have something (other than the roux) substitute something else – you can use most anything from the garden, canned or frozen vegetables, etc.
Start by cooking the tubers, alliums, mushrooms and tougher veggies in some fat and salt. Once tender, toss in any leaf vegetables and allow them to wilt. When soft, either push them to the side or reserve them.
Add fat and flour and cook over medium heat, stirring until the flour is cooked
Stir in Broth, wine and milk
Add herbs, salt and pepper, Worcestershire, a grate of nutmeg, crushed red pepper, Creole Seasoning, etc…. Whatever you like
Taste and adjust seasonings
Add the nuts
Remove from heat
Stir in the mayo… maybe ½ cup
Pour into a casserole dish
cover the top with grated cheese and bread crumbs
Bake until brown and bubbly
I usually add leftover chicken to a casserole such as this. You could certainly include anything you like, from meat to fish, to boiled eggs. The herbs, seasonings and ingredients you use are entirely up to your taste. Casseroles are simple, humble, French home cooking and can be made with literally anything added to a cream soup base (roux and milk) and baked. This is an excellent way to use stale bread and cheese, various veggies, scraps of meat, leftover broth or stock, etc. Only a century ago, oysters and lobster were the food of the poor, and many such casseroles including foraged vegetables, stale bread, abundant milk and shellfish, etc. were staples of the diet both in America and Europe. Basically, I figure if it would taste good in a soup or an omelet, it will be even better in a casserole!
fascinating!